Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

García-Torres, S.; López-Gajardo, A.; Tejerina, David; Prior, E.; Vaca, M. Cabeza de; Horcada, A.

doi:10.3390/foods9101417

Cited by 8 publications

(4 citation statements)

References 76 publications

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“…WHC in post-mortem muscles depends on complex biochemical processes [46]. Water loss can be delayed by factors that prevent the oxidation of lipids and thus help to stabilize cell membranes [46][47][48]. Also, water could be entrapped in the network developed between sarcoplasmic and myofibrillar proteins [49].…”

Section: Discussionmentioning

confidence: 99%

Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets

Merayo,

Pighin,

Cunzolo

et al. 2023

Agriculture

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Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality of meat from pasture-fed heifers. Thus, the aim of the present study was to evaluate the effect of DG inclusion in pasture-based systems on the main meat quality attributes of Charolais x Aberdeen Angus heifers. For this purpose, meat from heifers fed with a pasture-based diet without supplementation (P) or with 0.75% of live weight DG supplementation (PDG; DG plus dry-rolled corn, 50:50) or with 0.75% of live weight dry-rolled corn supplementation (PRC) was evaluated. Physical (pH, WHC, color, texture), sensory and nutritional (fat content, fatty acid, and amino acid profile) attributes were evaluated in beef samples. No effect of supplementation was observed on meat pH or color (p > 0.05). Meat from PDG heifers showed higher values of WBSF than meat from P heifers (p = 0.039). However, the overall tenderness evaluated by trained panelists showed no differences due to supplementation (p > 0.05). Our results indicate that the inclusion of DG as a partial corn-replacement supplementation for heifers under grazing represents a strategic tool not only related to meat quality, but also as an alternative to reduce food–feed competition.

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Section: Discussionmentioning

confidence: 99%

Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets

Merayo,

Pighin,

Cunzolo

et al. 2023

Agriculture

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“…In accordance with our results, Marino et al [58] did not observe an effect of the fattening system (pasture vs. housing) on the texture profile of raw meat, in young bulls. However, Garcia-Torres et al [59] observed that the cooked LM was significantly tougher when the young bulls were fattened in pasture than those in housing pens.…”

Section: Effects Of the Rearing Managements On The Meat Traitsmentioning

confidence: 97%

Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers

Soulat

Picard

Bord

et al. 2022

Foods

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The study aim was to identify the effects of the rearing management applied throughout the heifers’ life on the carcass (e.g., conformation, marbling, fat) and meat (color, texture, and sensory profiles) properties. From the individual data of 171 heifers from 25 commercial farms, a typology of four rearing managements was established from 50 rearing factors. The managements had an effect on the conformation, the color (fat and muscle), and the rhomboideus grain meat, for the carcass, and the lightness, the atypical flavor, and the overall acceptability for the longissimus (LM) meat. The carcass traits compared to the meat were more sensitive to a change of rearing management. Our results confirmed that it was possible to target the same carcass or meat quality from different managements. Moreover, according to the aims of the targeted carcass and LM meat quality, management 3 could be an interesting trade-off to jointly manage the quality of both products. For example, the carcasses that were produced had a high conformation, smooth meat grain and the LM meat was more liked. This management was intermediate compared to the other rearing managements and had a long fattening period with a diet mainly based on conserved grass and a high concentrate quantity.

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“…La LS tiene mucha importancia en cuanto a la calidad de la carne, influyendo principalmente sobre la terneza, es decir, la reducción o disminución en la fuerza de corte (1,4,5,6) en sinergia con otros factores bioquímicos como el pH final, la degradación de la desmina, titina, nebulina, tropomiosina, troponina T y proteína C en la línea Z mediada por la calpaína (7), y por disminución del contenido y la solubilidad del tejido conectivo, entre otros (5,8). No obstante, puede verse afectada por: la tasa de reacciones post mortem (manejo pre-sacrificio), los procesos industriales como el tratamiento térmico con frío extremo (acortamiento por frío), la disposición de la canal en cámaras o las restricciones mecánicas en los músculos (1,9) el manejo de la dieta (6,10), la localización anatómica del músculo (11), e incluso podría estar determinada por la raza de los animales (12).…”

Section: Introductionunclassified

Longitud de sarcómeros en músculos de bovinos criollos Romosinuano cruzados con Brahman, en Córdoba, Colombia

Perdomo-Ayola,

Pulido-Pupo,

Sierra-Monrroy

et al. 2023

Rev MVZ Córdoba

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Objetivo. Determinar histológicamente la longitud de los sarcómeros (LS) en muestras de cortes comerciales de bovinos F1 Romosinuano por Cebú. Materiales y métodos. Dieciocho cortes musculares con cuatro repeticiones de diez animales fueron analizados para la medición de la LS, teñidos con hematoxilina – Eosina y posteriormente se contaron el número de bandas A presentes en una distancia de 20 µm en cada uno de los cortes. Resultados. La longitud promedio de los sarcómeros fue de 2.12 µm. Los sarcómeros más largos se observaron en los músculos iliopsoas y tensor de la fasciae latae con 3.32 y 3.26 µm, respectivamente, catalogándose el primero en el mercado como corte fino, debido a su terneza. En cuanto a los LS cortos, se pudo apreciar en los músculos gluteobiceps biceps femoris (1.69 µm) y gluteus medius (1.71 µm). Las diferencias en la longitud del sarcómero (p<0.05) se asociaron con el tipo de musculo. Conclusión. La LS es un indicador importante para comprender la transformación del músculo en carne durante los diferentes manejos proporcionado al animal y a la canal. Son necesarios más estudios que consideren diferenciar por factores como raza, conservación en frio y disposición de las canales sobre la LS, y en qué medida afectan las cualidades del producto final.

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Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

Cited by 8 publications

References 76 publications

Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets

Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets

Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers

Longitud de sarcómeros en músculos de bovinos criollos Romosinuano cruzados con Brahman, en Córdoba, Colombia

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